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Directions

In a medium bowl mix together cookie crumbs, sugar, and butter until combined and wet sand-like texture. Press into the base of the springform pan and use the back of a spoon or small bowl to press in.

Bake for 10 minutes, set aside to cool.

For the cheesecake filling, beat cream cheese with sugar, eggs, vanilla and baileys until fluffy and smooth. Pour over graham crust. Set aside.

Bake bars in a 350 degree oven for 35 minutes. Remove from oven and cool completely. Once cooled, add the pecan pie layer.

For the pecan caramel layer, melt the maple syrup with the butter, sugar and salt. Bring to boil for 2-3 mins, then stir in the pecans and leave to cool and thicken slightly.

Remove the cheesecake from the tin, spoon the maple-pecan caramel over the top of the cheesecake (reheat it if it’s started to set too much), then cut into bars.